Brown Mushroom Sauce

Name: Brown Mushroom Sauce
Ingredients: Use the liquid from a can of mushrooms; one-fourth tea-spoontul of Bovril; add half the can of mushrooms cut in quarters

From The Common sense recipe book, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2.6 kcal

Protein0.2 g

Carbohydrates0.2 g

Fiber0 g

Sugars0.2 g

Total Fat0.1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0.1 mg

Sodium320 mg

Potassium5.5 mg

Calcium0.7 mg

Iron0 mg

Magnesium0.6 mg

Phosphorus3.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.4 mcg

Choline1.4 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 32. The excerpt below is the record exactly as published.

BROWN MUSHROOM SAUCE. Use the liquid from a can of mushrooms, with one-fourth tea- spoontul of Bovril in making a brown sauce, and when properly thickened add half the can of mushrooms cut in quarters

Cook this with the app: pantry check, scaling, and the assistant.